Ingredients
- Potato gnocchi
- Red cherry tomato sauce
- Genovese pesto
- 20 g toasted pine nuts
- 100 g stracciatella cheese
- Milk as needed
- Salt
- Pepper
- Extra virgin olive oil
Preparation of the recipe
1
Pour the cherry tomato sauce into a pan with a drizzle of olive oil and heat over low heat
2
Cook the gnocchi according to the instructions on the package, then drain and add them to the pan with the sauce and let them absorb the flavor for 3 minutes
3
Once plated, garnish with Genovese pesto, stracciatella, and lightly toasted pine nuts
